Chunky m&m Cookies Grandmas Amish Recipe Collection

These soft and chewy M&M cookies with delightful chunks of melted chocolate are a delicious treat! This recipe was shared by my Amish Grandmother who makes the best desserts, especially pies and cookies. These chunky M&M cookies (aka monster cookies) are flourless and can be made with gluten free oats for those who need to follow a GF diet. If you love these cookies, you may also enjoy my Christmas version of these chunky M&M cookies, or you may wish to try more of my grandmother’s recipe listed below the recipe card.

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Chunky M&M Cookies Gramma's Amish recipe collection

Amish Chunky M&M Cookies (flourless)

marilynpeight
These delightful oatmeal and peanut butter cookies are stuffed with gooey chocolate chunks and colorful M&Ms. The best part about these cookies is that they can be made gluten free because they are completely flourless!
5 from 3 votes
Prep Time 20 minutes
Cook Time 12 minutes
Course Dessert
Cuisine Amish
Servings 3 dozen

Ingredients
  

  • 6 tablespoons butter softened
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 1/2 cups peanut butter creamy
  • 2 teaspoons baking soda
  • 4 1/2 cups old fashioned rolled oats *see note for GF
  • 4 oz. chocolate bar of your choice, finely chopped. I prefer Hershey's chocolate bars
  • 1 cup M&Ms

Instructions
 

Preheat oven to 325 degrees.

  • In a large mixing bowl, cream butter and sugars together. Add eggs and peanut butter, then mix well until the mixture is fluffy and well incorporated. Stir in the baking soda, then fold in the oats, M&Ms and chocolate chunks.
  • Chill the cookie dough for 30-60 minutes to reduce spreading while baking (optional). Once chilled, drop the cookie dough by tablespoonfuls (or with an ice cream scoop) onto a greased cookie sheet, keeping the cookies several inches apart.
  • Bake the cookies in the preheated oven for 12-15 minutes until the bottoms and edges are starting to brown and the centers are set. Allow the cookies to rest for 5-10 minutes, then remove them from the baking sheets and enjoy!

Notes

If you wish to make this recipe gluten free, be sure to use rolled oats that are specified to be gluten free. 
I prefer to use parchment paper to line the cookie sheets or a butter wrapper to grease my cookie sheets with, but you can also use cooking spray.
Additional notes and step by step photos below. 
Keyword Amish, M&M cookies, Gluten Free cookies, Oatmeal cookies
Tried this recipe?Let us know how it was!

For more dessert ideas try my Creamy Cheesecake Bites or Reese’s Peanut Butter Skillet Cookie!

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Ingredients needed for these chunky M&M cookies: butter, peanut butter (I like to use creamy), brown sugar, granulated sugar, eggs, M&Ms and chocolate chunks.

What is the best chocolate bar to use for chunks in these M&M cookies?

I like to use Hershey’s chocolate candy bars because of how well they melt in the oven and I also love the creamy milk chocolate texture in the candy bars. But, I have used other chocolate candy bars if I don’t have Hershey’s chocolate candy bars on hand and the cookies still tasted great! Feel free to use your favorite candy bar, especially if it is a nice melting chocolate.

Step 1: In a medium sized bowl, cream butter and sugars together. Add eggs and peanut butter, then mix well until the mixture is fluffy and well incorporated. Stir in the baking soda, then fold in the oats.

Step 1-2 continued: Fold in the M&Ms and chocolate chunks, then chill the cookie dough for 30-60 minutes to reduce spreading while baking (optional). Once chilled, drop the cookie dough by tablespoonfuls (or with an ice cream scoop) onto a greased cookie sheet, keeping the cookies several inches apart.

Fun tip for a gooey chocolate top:

As soon as the cookies come out of the oven, press chunks of candy bar (or half of a Hershey’s chocolate chunk) partially into the warm cookies. You can also press additional M&Ms onto the tops of the cookies if you wish, then simply allow the chocolate bars to melt into the warm cookies for an extra gooey and chocolatey treat!

Step 3: Bake the cookies in the preheated oven for 12-15 minutes until the bottoms and edges are starting to brown and the centers are set. Allow the cookies to rest for 5-10 minutes, then remove them from the baking sheets and enjoy!

Storage for these Chunky M&M Cookies:

These M&M cookies can be kept at room temperature (in an airtight container) for 5-7 days. For longer storage you can freeze the cookies in an airtight container for up to 3 months. You can also freeze the cookie dough (if tightly wrapped or in a container). To use the frozen cookie dough, simply thaw and bake for a fresh cookie that was prepped ahead of time!

Feel free to pin for later and let me know how they turned out for you in the comments below. Don’t forget to tag me on Instagram to show off a photo of your own creation with these chunky M&M cookies. Thank you for your support!

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